Sunday, 4 November 2018


I wanted to do something Autumnal and bonfire-related and whilst looking on pinterest I had the idea of toffee popcorn cupcakes loaded with caramel sauce. These tasted amazing and I am so pleased with how they turned out.

These cupcakes are vanilla cupcakes (chocolate would work really well for these too), caramel buttercream frosting, topped with toffee popcorn and drizzled with salted caramel sauce.


- 110g butter
- 110g caster sugar
- 2 eggs
- 1 tsp vanilla flavouring
- 1/2 tsp baking powder
- 110g self-raising flour

- 140g butter
- 280g icing sugar
- 100g salted caramel sauce

Toppings (I didn't measure the toppings but you only need a small amount pf each)
- Butterkiss toffee popcorn
- Salted caramel sauce


1. Preheat the oven to 180C.

2. Cream together the butter and sugar until fully combined. In a separate bowl or jug whisk together the eggs and vanilla extract.

3. Beat the eggs and vanilla into the butter and sugar mixture, a small bit at a time. Add a spoonful of flour if the mixture gets too runny. Adding the flour stops the batter from curdling.

4. Once the egg mixture is fully mixed in, fold in the rest of the flour and the baking powder.

5. Spoon the mixture into cupcake cases and bake for 10-15 minutes or until a skewer comes out clean.

6. Cool in the tin for 10 minutes and then remove from the tin. Let them cool completely before icing.

For the icing:

1. Beat the butter with a spoon or electric mixer until soft, and then add the icing sugar and caramel sauce and mix until smooth.

2. I put the icing into a piping bag with a star nozzle and piped onto the cold cupcakes. I also put the extra caramel sauce into a piping bag to drizzle over the top (you could just drizzle the caramel over the top using a spoon to save time). I then popped the popcorn on top and drizzled more caramel on top.


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